Daily Wine News

Search Daily Wine News Archive

News posted on Monday, 6 February 2017

Tasmania now Australia’s top wine tourism region
Tasmania has long been the butt of jokes from the ‘mainlanders’, as Tasmanians refer to other Australians, but this rugged little island that started out as a prominent penal colony is fast becoming Australia’s premier wine tourism region. This has come about thanks to outstanding wines that keep getting better and better, enchanting cellar doors, stunning scenery, excellent hotels and restaurants, as well as a fine road network and zero pollution. Throw in one of the most interesting museums in the southern hemisphere in MONA, as well as Australia’s top golf links course in Barnbougle, and you have all the ingredients for a memorable visit.

AnalogFolk run digital promotion of Jacobs Creek
Digital creative agency AnalogFolk Australia has been contracted by Pernod Ricard Winemakers to take control of the global digital development of Jacob’s Creek wines. The portfolio will include the brand Jacob's Creek itself, as well as other wine brands available worldwide. “AnalogFolk already has strong credentials with other global brands in the Pernod Ricard portfolio, and will work towards our goal of a data-driven, consumer-first approach to marketing,” commented Kate Whitney, global digital director of Pernod Ricard Winemakers.

SA winemaker opens door to Moroccan market
Coonawarra winemaker Gavin Hogg and his business partners have established a warehouse in Morocco and are working with two local distributors before sending the first shipment in March. Hogg said the Hoggies Estate Wines shipment would be a range of wines from his three brands – Kopparossa, Hoggies and Olivia. He said he and his colleagues had invested a lot of time and effort to procure a licence to import alcohol into Morocco. “The first lot will be a container, which is 1000 cases, and that will be mixed. It’ll be a bit of a scattergun approach to show everyone what’s there and then see how the market responds,” Hogg said.

San Miguel buys Australian packaging firm
San Miguel Corp. said its international packaging business, San Miguel Yamamura Packaging International Ltd., acquired all of the shares of Australian firm Portavin Holdings Pty. Ltd. Portavin is located in four key regions in Australia—New South Wales, South Australia, Victoria and Western Australia—and is involved in the bottling of wine, trading and distribution of packaging products. Last year, in line with its packaging arm’s bullish stance on the Australian and New Zealand markets, the San Miguel’s packaging group acquired the assets of Endeavour Glass Packaging Ltd.

Aussie Wines, Culture and Yoghurt
A bit like the old Irish gags which were equally as racist, they will die out and the wine area will have made a significant contribution to the sophisticisation of Australia. Fifty years ago the idea that wine of any sort of elevated level came from Australia was laughable. One of the biggest importers of Australian, wines at the time, would have been Yates Wine Lodges, renowned in my northern home town for the pre-modern cocktail of Yates Blob (Yates sweet Australian wine, brandy, sugar lemon and hot water). It was as sophisticated as an Australian’s (or Boltonian’s) night out!

Wine experts taken trip of Hawke's Bay
International wine connoisseurs sipped on Sauvignon Blanc, and celebrated Chardonnay yesterday - all while soaring through the air bound for Hawke's Bay. A unique "Wine Flight" shepherding about 60 international wine media and experts flew into Hawke's Bay yesterday afternoon for this weekend's inaugural "Classic Reds Symposium". This was the final event of a bustling fortnight, which included enjoying New Zealand wine at two consecutive wine conferences in Nelson and Wellington.

I'll See Your Wild Ferment and Raise You Another
Few things more starkly divide the winemaking world than the philosophy surrounding how fermentation takes place. This is both a literal and philosophical separation. As the single most important chemical change in the context of winemaking (the conversion of the fruit's sugars to alcohol) it might be said that the method of fermentation is among the most significant ways that the winemaker can shape the final wine. In my 13 years of visiting wineries, meeting with winemakers and talking with them about their craft, few ideas are held more strongly than a winemaker's point of view on native (using yeasts found on the grapes and in the winery environment) versus inoculated (using commercially developed yeasts) fermentation.

Bulgaria’s best customers are Poland and Australia
Bulgaria’s best customer for exports of its wine is – among EU countries – Poland, while among non-EU countries, the best customer is Australia. This emerges from figures for 2011 to 2015, released by Bulgaria’s National Statistical Institute (NSI). Among EU member states, Poland bought more than 70 million litres of wine from Bulgaria. Far behind, but in second place, was Romania, at about 25 million litres, followed by the Czech Republic, at about 15 million litres. Among non-EU countries, Australia imported about 65 million litres of wine from Bulgaria.

Does Shiraz wine come from Iran?
Until the Islamic revolution, Iran had a tradition of wine-making which stretched back centuries. It centred on the ancient city of Shiraz - but is there a connection between the place and the wine of the same name now produced and drunk across the world? "I remember my father bringing in the grapes and putting them in a big clay vat," says California-based wine-maker Darioush Khaledi, recalling his childhood in pre-revolutionary Iran. "I would climb on top and smell and enjoy the wine." Darioush's family was from Shiraz, a fabled city in south-western Iran, whose name was once synonymous with viticulture and the poetry and culture of wine.

A game changer for Canadian wine
The year 2016 was a big year for the Canadian beverage alcohol industry in Canada. We saw big changes to how the LCBO does business with the introduction of online sales. We also saw beer and wine beginning to make their way on to grocery store shelves in Ontario and B.C. One of the biggest changes, though, for now anyway, comes in the way of labelling rules and requirements. You might think that Canadian wine is just that, Canadian, but, you’d be wrong — kind of. You see, a long time ago in a winery far, far away, somebody much smarter than me figured out a way to bring bulk, inexpensive Canadian wine to market, in order to compete with inexpensive wines from California, Australia, Italy, etc.

Do we need a natural wine alternative?
Can you send a ‘natural’ wine back because it’s horrible to drink, or have you implicitly accepted the possibility and committed yourself to paying when you ordered it, asks Hugh Johnson. If I go to an art gallery, the evidence is before my eyes: I can see, judge and not buy. If there’s a cork between me and the evidence, things are different. Which is why wine depends on certain assumptions (of clarity, stability and a balance between strength, sweetness and acidity) and the sort of conventions enshrined in appellation systems. ‘Natural’ doesn’t come into it; these are works of craftsmanship; even, occasionally, art. Does a winemaker, then, have the right to sell me something that ignores, or flouts, the winemaking conventions that I rely on?

Bayer


Flavourtech


New Holland


Braud


Kauri


WID 2017